Grilled Shrimp Soft Tacos

By: By: Chef Cathy Zeis

Updated: Fri 12:15 PM, Aug 12, 2005

By: By: Chef Cathy Zeis

This week's column is a fun one. One of the best things about summer is the freshness of the vegetables. I love summer cooking and because it's so hot, I tend to grill rather than heat up the house with the oven. However, some people find it hard to grill fish and shrimp outside, so today I'm going to share a little secret that will make it easier for you. Enjoy!

Ingredients

1lb. large raw shrimp, peeled and deveined

Juice of 1 lemon

1/2 cup shredded carrots

1/2 cup fresh corn cut off the cob

1 small green pepper, sliced thin

1 small red pepper, sliced thin

1/2 cup fresh roma tomatoes, diced

1 TBS feta cheese

Herb and garlic flour tortillas or pita bread

1/4 tsp. Cayenne pepper

1/4 tsp. Lemon pepper

1/4 tsp. Garlic powder

Directions

Heat the grill until coals are red and glowing. In a large non-reactive bowl add shrimp, lemon juice and spices. Chill for 30 minutes. Wrap tortillas in foil ad place on back part of grill to warm. Spray a piece of heavy foil with cooking spray and pour shrimp on top of foil. Fold to edges to form a boat. Place on grill and cook for three to five minutes. Spray a small skillet with cooking spray. Add vegetables. Place pan on the hottest part of the grill. Cook for 5 minutes, stirring occasionally. Don't overcook the vegetables. Keep them crisp, not soggy. Remove shrimp and vetables from grill. On a warm flour tortilla, spoon 2 TBS. of vegetables, 4 to 6 shrimp and sprinkle with feta cheese.

Tip of the week: BE sure not to overcook the shrimp. When the shrimp turns pink, it is ready! Overcooked shrimp becomes rubbery.

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